Peter Valder has always been very fond of devilled almonds, a sort of upmarket equivalent to potato chips or salted peanuts to serve with drinks. There are no fixed quantities for this recipe, but Peter recommends being conservative with the cayenne pepper at first.
Ingredients
- almonds, blanched
- butter
- salt
- cayenne pepper
Method
Blanched almonds can be purchased at the supermarket but it’s easy to blanch them yourself. Just pour boiling water over the almonds and leave them to cool. Squeeze almonds to remove skins, then spread them out on kitchen paper or a teatowel and allow them to dry thoroughly. Spread almonds out in a flat baking dish. (Tip: first cover the dish with a piece of baking paper to avoid making a mess.) Add a little butter and then place the dish in a slow oven (140